And, now, we can add these squid waffles. It’s my take on the Japanese octopus balls, takoyaki — which are divine and made in a heavy pan with half-sphere holes in it, turning the batter with bamboo sticks. It’s awesome to watch, and they’re obviously delicious. But, apartment living makes it slightly hard for me to justify buying a takoyaki grill (yet), so the waffle iron seemed like the next best thing! And, it’s much easier. No fiddling around with bamboo sticks, anyways. I think “tako” means octopus, so it’s not strictly correct to call my version “takoyaki” even if we ignore the untraditional shape. I used calamari from our seafood CSA, so I’ve tentatively named this ika-yaki?

I enjoy strolling the somewhat mystifying aisles of the Japanese grocery store, so I used a takoyaki mix. There’s a recipe for the mix on i am a food blog that looks legit without using yamaimo (which sort of intimidates me), though, if you don’t want to go buy a mysterious bag of probably flour, salt, and baking powder. But I don’t recommend you skip the mayonnaise and the sauce! As always, the toppings are the best part.

Heat up your waffle iron! Turn the heat to high, if you have such a setting.

When the waffle iron is ready, give it a quick spray with some nonstick oil. Pour on a small amount of batter — probably about 1/3 a waffle’s worth. (For me, this is just under 1/4 cup.) Quickly distribute pieces of calamari evenly on the waffle. Pour on a bit more batter, then close the waffle iron. Cook until the waffle iron deems the waffle done.

i’ve been wanting a takoyaki pan, but i’ve been able to hold myself back thus far. now i don’t have to be tempted anymore! (: and like a lot of the takoyaki i’ve had outside has been underdone (almost to the point of gooey), so i feel like this is the perfect way to combat that.

I’ve heard that the little cake pop makers can double as a takoyaki pan, and I see them in secondhand shops all the time, so I admit I’m still tempted! The waffle iron is a crazy good multitasker for me, though.